A nonya delight


~ 3 course meal ~


Ngoh Hiang

A Singaporean favourite, this juicy fried roll is made with fresh prawns, pork, water chestnuts, and a variety of spices rolled into a dried beancurd sheet.


Curry Fish Head

Fresh Red Snapper fish head braised in their homemade curry paste, a family heirloom recipe passed down through generations with fresh eggplants, ladyfingers, tomatoes and coconut milk.

Steamed Rice

Jasmine rice steeped in blue butterfly pea flower tea giving it a vivid blue hue.


Pulut Hitam Special

A special take on the popular dish, this dessert is made with black glutinous rice, coconut milk, palm sugar and rock sugar. The strong flavours of gula melaka and dried longan add to the richness of this sweet dish.

Complimentary: Homemade chilli dip.


Ngoh Hiang: OVEN/AIR FRYER Place in oven or air fryer set to 180 degrees and heat for 3 to 4 minutes.
Steamed Rice: MICROWAVE Microwave on low for 3 to 4 minutes.
Curry Fish Head: STOVETOP Place claypot over stove top on medium fire, heat for 3 to 4 minutes
Pulut Hitam Special: MICROWAVE Microwave on medium for 3 to 4 minutes.